Remove any leaves from the strawberries and use a melon baller to scoop out the centre of the strawberries. Slice off the very bottom off the strawberries so they stand up straight.
Place the strawberries in petit fours cases on a serving plate.
Whisk the cream in a large bowl until the soft peak stage, then add the cream cheese, icing sugar and vanilla extract. Whisk again until light and fluffy.
Spoon the mixture into a piping bag with a fluted tip and pipe the cheesecake mixture into the strawberries. You want to fill the hole in the strawberry, and have the cheesecake mixture swirled on top – like a mini cupcake.
Sprinkle the crushed biscuits on top before serving.
Be sure to use fresh (not frozen) strawberries. If possible, go for the really dark red, ripe and juicy ones/
I use crushed digestives biscuit (you can replace with Graham crackers) , as this is reminiscent of what you'd use for a cheesecake base. However, you can change up those toppings however you like! How about rainbow sprinkles, chocolate curls, freeze dried strawberry pieces or grated white chocolate!
Can I make them ahead?
Yes - make the cheesecake-stuffed strawberries up, but leave off the biscuit/cookie crumbs (as they'll go soft if left for more than an hour or so). Cover and refrigerate the stuffed strawberries for up to a day, then remove from the the refrigerator and sprinkle with the biscuit crumbs before serving.Nutritional information is per stuffed strawberry and is approximate.